Butter Pecan Fudge Recipes

Steps:

• Coat an 8-inch square baking dish with nonstick cooking spray.
• In a large saucepan, bring the butter, heavy cream, granulated sugar, brown sugar, and salt to a boil over medium heat, stirring frequently.
• Allow to boil for 5 minutes, stirring constantly, then remove the pan from the heat.
• Stir in the pecans and vanilla.
• Add the confections' sugar and stir until smooth and well combined.
• Spread the mixture into the baking dish.
• Allow to cool to room temperature then cut into 1-inch squares and serve, or store in an airtight container until ready to serve.

Steps:

• Line an 8-in. square pan with foil; grease foil with 1 teaspoon butter., In a large heavy saucepan, combine remaining butter, granulated and brown sugars, cream and salt. Bring to a rapid boil over medium heat, stirring constantly. Cook, without stirring, until a candy thermometer reads 234° (soft-ball stage). Remove from heat. Add vanilla to pan (do not stir)., Cool, without stirring, to 110°, about 30 minutes. Beat with a spoon until fudge just begins to thicken. Gradually stir in confectioners' sugar until smooth; add nuts and continue stirring until fudge becomes very thick and just begins to lose its sheen. Immediately spread into prepared pan. Cool., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

Steps:

• Mix sugar, syrup, cocoa, flour, and milk.
• Boil to soft ball.
• Add butter and vanilla.
• Cool and beat.
• Add Pecans.
• Pour on greased dish
• Cut into squares.

Steps:

• Line an 8-in. square pan with foil and butter the foil; set aside. Place pecans in a microwave-safe pie plate. Microwave, uncovered, on high for 3 minutes, stirring after each minute; set aside. , In a 2-qt. microwave-safe bowl, combine chocolate chips and milk. Microwave, uncovered, on high for 1 minute. Stir until smooth. Stir in vanilla and 3/4 cup pecans. Immediately spread into the prepared pan. Sprinkle with remaining pecans, pressing to adhere., Cover and refrigerate until firm, about 2 hours. Remove from pan; cut into 1-in. squares. Cover and store at room temperature.

Steps:

• Butter a 9x5-inch pan.
• In a medium saucepan, heat sugar, butter, cocoa, milk, vanilla and salt over low heat, stirring until smooth. Stir in chopped pecans.
• Spread quickly in a buttered 9x5-inch loaf pan. Cool. Cut into squares.

Steps:

• Butter an 8-inch square baking pan.
• Combine butter, brown sugar, white sugar, and salt in a saucepan; pour in cream. Bring to a boil, stirring until butter melts and sugar is dissolved. Let mixture boil, stirring often, for 5 minutes.
• Remove saucepan from heat; add vanilla extract and mix well. Stir in confectioners' sugar until smooth. Fold pecans into fudge.
• Pour fudge into prepared pan and cool until firm, 1 to 2 hours. Cut into 1-inch squares.

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave first 3 ingredients in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted.
• Add dry pudding mix and extract; stir with whisk 2 min. Add powdered sugar, 1 cup at a time, stirring after each addition until blended. Stir in half the nuts; press onto bottom of prepared pan. Top with remaining nuts; press into fudge to secure.
• Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares.

Steps:

• SUPPLIES & UTENSILS:.
• 8x8 pan.
• aluminum foil.
• measuring cups & spoons.
• medium to large saucepan.
• candy thermometer.
• electric mixer with paddle attachment, hand-held mixer or wooden spoon.
• scraper.
• airtight container.
• COOKING DIRECTIONS:.
• I pre-measure out all my ingredients first, so I don't have to fumble around (I'm prone to spilling things!) during the assembly & cooking phases.
• Line the pan with aluminum foil.
• Melt butter over medium to high heat, stirring occasionally so it doesn't scorch on the bottom.
• The butter, when cooked correctly, should smell toasty and have a golden brown, nutty color.
• Add sugar, milk & corn syrup to the butter.
• Stir until sugar is dissolved.
• Using the candy thermometer, cook to 235 degrees (soft ball).
• Cool to room temperature, about 45 minutes.
• Scrape the candy into the electric mixer & beat the candy until it becomes thick, creamy & isn't shiny. If you mix by hand or hand-held mixer, be prepared for it to take longer. WARNING: If you over-beat it, the texture becomes grainy.
• Add the vanilla.
• Add the nuts (if using).
• Scrape the fudge into the lined pan & smooth the top evenly.
• Let the fudge set firm, either at room temperature or in the refrigerator.
• When the fudge is set, cut it into small 1 inch squares.
• Store the fudge in airtight container at room temperature for a week or in the refrigerator for up to a month.